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Sweet Potato Casserole with Pecan-Oat Topping

Swap the traditional sugary marshmallow topping for a crunchy pecan-oat crumble. Use maple syrup and coconut oil to keep it sweet but healthy.
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Ingredients Method

Ingredients
  

Filling
  • 4 large sweet potatoes peeled and cubed
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt
Topping
  • 1/2 cup rolled oats
  • 1/2 cup chopped pecans
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Boil sweet potatoes in salted water until soft, about 15-20 minutes. Drain and mash.
  3. Mix mashed sweet potatoes with coconut oil, maple syrup, vanilla, cinnamon, and salt.
  4. Spread the mixture into a baking dish.
  5. In a small bowl, mix oats, pecans, coconut oil, maple syrup, and cinnamon for the topping.
  6. Sprinkle topping over the sweet potatoes.
  7. Bake for 20-25 minutes until the top is golden and crispy.